12 Cups of apples peeled and diced (An apple peeler and corer can do this is in one 15 seconds . Hint: Get a metal one the plastic ones are worthless. I love mine if you are going to get into canning you need one . Plus it is great for apple pies or at my Bistro a treat for the kid’s meal. Kids love how they spiral)

3 Cups Concentrated Apple Juice 1 Cup Lemon Juice

9 Cups Apple Cider 2 TBS Cinnamon

2 tsp Nutmeg 1 1/2 tsp Ground Cloves

1/4 tsp Salt (optional)

Steps:

1) Remove the stems and blossoms, peel and core all the apples.

2) Place in a Non-aluminum kettle ( enamel, Stainless steal ect.) . Add apple juice concentrate, apple cider,and lemon juice and cook until it has gone down by half in volume and resembles apple sauce. Stirring occasionally to avoid sticking.

3) Add the spices and mix well, heat for about 5 mins to set the flavors in. Remove from heat.

4) Pack in sterile 1/2 pint or pint jars leaving about 3/4′ from the top of the jar. Cap with sterile lids

5) Process in a boiling hot bath process. After the water begins to boil again from setting the jars in the pot boil the jars for 5 mis more.

6) Make about 12 cups. When the jars are cool, date and label the containers and store in a dark cool place.

Philosophy of Coy Bettie’s Chef/Owner

I am Chef/Baker Angie. I love to cook with raw organic foods when I can get my hands on them. I cook all sorts of unique entrées, but my forte is vegan dishes and gluten-free baked goods. I enjoy the health aspect and challenge of these two food styles. I believe you can eat healthy at no matter where you shop The local supermarket, Co-op,or Farmers Martket. It is all about the freshness and the proper combination of taste texture. Also, for me, an artist in my personal life, visually pleasing assembly and arrangement is important too.

So pick up a couple recipes for Coy Bettie's kitchen and tips on healthy and “green” living and up-cycling vintage items into art.